Description
A quick and delicious weeknight meal featuring tender salmon, springy noodles, and a sticky-sweet teriyaki glaze with toasted sesame vegetables.
Ingredients
Scale
- 680 g salmon fillets (1.5 lb total; about 4 × 170 g / 6 oz portions)
- 120 ml soy sauce (½ cup)
- 60 ml mirin (¼ cup)
- 60 ml sake (¼ cup)
- 60 g brown sugar (¼ cup packed)
- 2 cloves garlic (minced)
- 20 g fresh ginger (grated)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- 225 g dried noodles (8 oz rice or wheat noodles)
- 300 g broccoli florets (10.5 oz)
- 150 g red bell pepper (1 medium)
- 4 scallions (sliced)
- 15 ml sesame oil (1 tbsp)
- 2 tbsp toasted sesame seeds
- Neutral oil (for searing)
- Salt (to taste)
Instructions
- Prep the salmon and vegetables: Pat salmon dry and season lightly with salt; leave at room temperature for 10 minutes. Cut broccoli into small florets and slice red bell pepper and scallions.
- Make the teriyaki sauce: Whisk together soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger in a bowl. Keep cornstarch slurry nearby.
- Toast the sesame and cook the vegetables: Heat neutral and sesame oil in a large skillet, then sauté broccoli and red pepper until charred.
- Cook the noodles: Boil noodles according to package instructions, stopping 30–60 seconds before al dente, then drain and toss with neutral oil.
- Sear the salmon: Heat oil in the skillet, sear salmon skin-side down until crispy, then flip and cook to desired doneness.
- Finish the sauce and assemble: Return vegetables to skillet, pour in sauce, then add cornstarch slurry and cook until thickened. Toss noodles with sauce and serve topped with salmon and sesame seeds.
Notes
Avoid overcrowding the pan to ensure proper searing of salmon and veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 18g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: Unknown
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg